Learn how to make this easy Earl Grey chocolate tart with whipped cream. You will start by making a graham cracker crust and filling it with an enriched dark chocolate ganache filling. The whole thing is topped with a mascarpone stabilized whipped cream for a decadent flavourful chocolate dessert.
This post is sponsored by Cacao Barry.
I think one of the easiest tarts you can make is a chocolate tart that is filled with ganache and chilled in the fridge to set the filling. The dark chocolate ganache filling and whipped cream topping require no baking. The graham cracker crust is pressed into the tart pan and baked. No rolling pins are required for this crust!
I used leftover homemade graham crackers for this graham cracker crust, but by all means, use store-bought graham crackers or graham cracker crumbs to save time!
If you are a fan of tea-flavoured desserts, check out this recipe for Earl grey panna cotta tarts and this Earl Grey cake!
Jump to:
Ingredients
- graham cracker crumbs made from graham crackers (but you can also just buy a box of pre-ground graham cracker crumbs!)
- sugar, both granulated sugar for the crust and icing sugar (also called powder sugar)—if you aren't sure of the difference, please read all about sugar in baking
- butter, preferably unsalted because we don't want the components to be overly salty
- cream, both 10 % fat and 35 % whipping cream
- loose leaf Earl Grey tea to infuse the filling and to add to the whipped cream topping
- high-quality dark chocolate—I used 70% dark chocolate from Cacao Barry, but Lindt and Valrhona are also great options depending on your price point
- vanilla accentuates and brings out the flavours in this recipe—use pure vanilla extract (storebought or homemade)
- salt to balance out the flavours and also to make them pop more. I use Diamond Crystal fine kosher salt. If you are using regular table salt, use half the amount!
- mascarpone cheese is added to the whipped cream to stabilize it, yielding a thick creamy whipped cream topping that is stable and doesn't weep.
Baked graham cracker crust versus chilled
The recipe below has you bake the graham cracker crust. Baking it helps the crust stay together when sliced and served so that it is less crumbly. Technically, baking is entirely optional when it comes to graham cracker crusts.
If you want to make a no-bake chocolate tart, this recipe will work fine. To skip the baking step for the graham cracker crust, chill the tart shell while you make the ganache filling. Then pour the filling into the unbaked graham cracker crust and chill again to set the filling (preferably overnight), just like you would do for a no-bake cheesecake with a graham cracker crust. The crust will be a little more delicate without baking, but will still work well!
Special equipment
Remember to use a square tart pan with a removable bottom to make serving easy. Use this trick to remove the tart from the tart pan.
Dark chocolate ganache versus truffle filling
The original tart recipe is from Abby Dodge and was published in Fine Cooking. This is a gorgeous recipe for a decadent chocolate tart that is sure to please chocolate enthusiasts and lovers of all things graham cracker.
The ganache filling is referred to as a truffle filling because it's more than just a dark chocolate ganache made from dark chocolate and cream. The truffle filling includes a little butter, vanilla, and a pinch of salt to round out the texture and flavour of this no-bake chocolate filling.
It's still just as easy as a simple chocolate ganache filling, and the butter helps add shine and stability to ganache fillings. Some will make the dark chocolate ganache filling for tarts with eggs (either whole eggs, egg yolks, or a mixture of both). Again, the eggs help with the emulsion. In this case, when egg yolks or whole eggs are added to a ganache mixture, usually the tart is baked in the oven to set or cooked on the stove, like for stovetop chocolate pots de crème.
Note that to make the best chocolate truffle fillings and chocolate ganaches, you should use the best chocolate that you can buy. For this recipe, I used Cacao Barry Ocoa 70% dark chocolate, which is a professional quality dark chocolate that you can buy in IGA grocery stores in Quebec and online from Vanilla Food Company. It comes in 1-kilo resealable bags as pistoles (which resemble giant flattened chocolate chips). The texture of the dark chocolate ganache filling is wonderfully smooth with this chocolate!
Substitutions
If you aren't a fan of dark chocolate, you can use milk chocolate, but you will have to modify the ratio of chocolate to cream to ensure the tart filling sets firmly. Check out this raspberry chocolate tart which has a milk chocolate ganache filling that you may prefer. You can use that exact filling with this graham cracker crust, though you will have to prepare more filling (1.25 times the milk chocolate ganache filling is required to fill a 9-inch square tart shell).
Do not use chocolate chips or compound chocolate for chocolate ganache. These are too sweet and contain unnecessary fats (often hydrogenated) that make for a less tasty filling. If you need help picking what chocolate to bake with, check out my guide to the types of chocolate for baking to find the best chocolate for every baking recipe.
Mascarpone stabilized whipped cream
I topped this dark chocolate tart with whipped cream, but a more stable version of whipped cream made with mascarpone. When you incorporate mascarpone into whipped cream, you form a more stable whipped cream that is less prone to weeping. Mascarpone stabilized whipped cream can be used to garnish tarts and desserts without worrying that the whipped cream will deflate, lose volume, and break down.
Other ingredients to stabilize whipped cream include:
- gelatin that is softened in cold water and then melted before adding to whipped cream—this is a favourite method of pastry professionals to stabilize fillings
- cornstarch but this can leave a powdery mouthfeel so use with caution
- yogurt (check out this fresh strawberry cream tart)
I added finely chopped Earl Grey tea leaves to the whipped cream topping, lending a slightly floral, citrusy note to the cream. I loved the look of the flecks of tea throughout the bright cream and these too could help absorb any moisture released from the whipped topping. Honestly, I'd use this mascarpone cream again for other recipes that benefit from refrigeration, like maybe for a trifle.
Other baking recipes infused with Earl Grey tea
If you like Earl Grey tea, you can also try these other Earl Grey tea-infused desserts:
- Earl Grey panna cotta tarts
- Earl Grey tea layer cake
- Earl Grey hot chocolate
- Earl Grey chocolate truffles with lavender
📖 Recipe
Earl grey chocolate tart
Ingredients
Graham cracker crust
- 255 grams (3 cups) graham cracker crumbs
- 25 grams (2 tablespoon) granulated sugar
- 85 grams (6 tablespoon) unsalted butter, melted
Earl Grey chocolate ganache fiilling
- 250 mL (1 cup) half-and-half cream (10 % fat)
- 30 grams (2 tablespoon) loose leaf Earl Grey tea, more or less depending on how strong a taste you want
- 340 grams (2 cups) Cacao Barry Ocoa 70% dark chocolate, chopped
- 57 grams (¼ cups) unsalted butter, cut into pieces
- 2.5 mL (½ teaspoon) pure vanilla extract
- 0.625 mL (⅛ teaspoon) Diamond Crystal fine kosher salt
Earl grey whipped cream
- 250 grams (9 ounces) mascarpone cheese
- 188 mL (¾ cups) whipping cream (35 % fat)
- 50 grams (¼ cup) icing sugar
- 12 grams (1 tablespoon) loose leaf Earl Grey tea, finely chopped
Instructions
Graham cracker crumb crust
- Preheat the oven to 350°F. Have a 9-inch square tart pan with removable bottom ready (like this one from Amazon), placed on a baking sheet so that you can easily transfer to and from the oven.
- In a medium bowl mix the crust ingredients until the butter has evenly coated all the crumbs.
- Pour the crust mixture in the tart pan, and press it out firmly and evenly all over the base and up the sides of the pan.
- Bake the crust for about 10 minutes. Remove the pan from the oven and set it on a wire rack to cool. If you are unsure about this step, check out my tips on how to remove a tart from a tart pan.
Earl Grey chocolate ganache filling
- Begin by simmering (not boiling) the cream in a small saucepan with the tea bags for about 10 minutes over medium-low heat. Remove the pan from the stove, but leave the tea bags in while you work on the chocolate.
- In a large microwave-safe bowl, melt the chocolate with the butter in the microwave on power level 5, microwaving for 1 minute at a time, then stirring, and repeating, until it is all melted and smooth.
- Remove the tea bags from the cream and add the tea-steeped hot cream to the chocolate mixture and stir until it is smooth (if the cream was a little cold, and the mixture appears curdled, just microwave it again for a couple minutes on power level 5, stirring every minute).
- Add the vanilla and salt.
- Let the chocolate ganache you’ve just made sit on the counter, for an hour or so, to cool and set just enough that it is still pourable, but not super liquid (you know what I mean?).
- Transfer the ganache to the tart shell using a rubber spatula, being sure to not get chocolate on the edges, and also to not disturb the delicate edges of the crust.
- Let cool completely, cover, and refrigerate until the filling is set, about 4 hours and up to 8 hours before proceeding with the recipe.
Earl Grey whipped cream
- In the bowl of an electric mixer fitted with the paddle attachment, whip the mascarpone, cream, sugar, and tea leaves on low, to combine, then on medium-high, until the mixture is thick and holds firm peaks. Don’t overbeat, or you’ll make butter (tasty, but not what we’re going for here…).
- With an offset spatula, spread the topping over the set tart, leaving pretty swirls and peaks of cream. Don’t worry if a little ganache is peaking through the cream. It looks better like that.
Notes
- For a no-bake chocolate tart, skip the graham cracker crust baking step and instead chill the crust thoroughly while you make the filling. The no bake graham cracker crust might be slightly more delicate than a baked graham cracker crust, but the crust will still be sturdy enough to unmold and slice once the filling has properly set.
- Ocoa is a dark chocolate produced by Cacao Barry. It has a 70% cocoa content and is not overly sweet! Ocoa is available at IGA stores in Quebec, or you can order it online from Vanilla Food Company and have it shipped across the US & Canada!
Nutrition
This post is sponsored by Cacao Barry. I was compensated monetarily and with product. Thanks for supporting the companies that allow me to create content. As always, please know that I wouldn’t work with a sponsor nor recommend a product if it wasn’t worth it.
Mardi @eatlivetravelwrite says
I LOVE your version and I love that you made a square tart! Looking forward to more #baketogether events!
Teri says
This was AMAZING! My only issue was trying convert the measurements. Maybe one day the US will finally switch to the metric system, but until then I’m stuck looking up conversations and keeping fingers crossed. Loved the combo of chocolate and early grey. Huge hit at my house! Thanks for a great dessert.
Janice says
Thank you for taking the time to comment, Teri. I'm so glad you liked the recipe! As for the conversions, I totally understand and I am working on converting all my recipes so you have the options of weights or cups. It's just taking some time to go through them all. In any case, your feedback is much appreciated 🙂
Ethan says
I love this "spin" of using earl grey in this tart and it looks great!
p.s. I'd happily play tennis with you and I own Sharpies:)
JenniferA says
Oh wow, how creative!! I love the idea of the tea flavor with chocolate. Very comforting.
Lynn @ I'll Have What She's Having says
Love the pictures!
[email protected] says
Looks gorgeous!
purabi naha says
The pictures made me so hungry. Now how can I play tennis?! Well,great recipe!!
Evan Thomas says
You should definitely call, see if he's cute, and offer to bring this. He'd be a fool to say no.
Torviewtoronto says
delicious dessert looks wonderful
Di-licious says
An absolutely sensational looking tart - congrats on making it to the FB Top 9! I'm so glad I checked the whole post - you've just introduced me to Abby Dodge as well as your own delightful blog. Maybe I'll join you in the June Bake Together! (And you should check out the tennis partner possibility!)
Michelle Benoit (Chocolate Central) says
I love chocolate and earl grey tea, so I'll surely love this tart. I'll try making my own graham crackers like you did.
whyschild says
I might try infusing the Earl Grey into the butter rather than the cream. I learned this technique from a Dorie Greenspan book (by way of SmittenKitchen, I think), and it works like a dream. This looks delicious, and I can't wait to try it!
Jess says
I just saw this on Foodbuzz and had to comment because this tart looks beyond gorgeous! I love the idea of combining the tea with the chocolate.
Wilde in the Kitchen says
I always think I'd be really good at tennis, even though I have no past experience to back up that thought... I'm really impressed with this tart, I love the combination of flavors here!
Jan says
@whyschild Thanks for the suggestion! I am definitely going to try infusing the butter next time!
apaler1 says
I love making earl grey truffles. The amazing thing about this recipe is that it looks like its basically a great recipe for truffles in a graham cracker crust. Can you ask for anything better?!?!?!
freeeatsfood.com says
This looks absolutely dreamy. The combination of chocolate and earl grey is genius. I have always loved a steaming cup of earl grey with chocolate mousse. Lovely pics too. So pleased to have found your blog on Foodbuzz!
Rachel @ Baked by Rachel says
This looks fantastic and so neat that it's square. I'm so use to the typical round tarts. I'm not sure if I've ever even seen a square pan in person! Love your serving piece too!! Gorgeous.
Juanita says
Well, tennis is all about Love-Love 🙂
Earl Grey tea is such an elegant and refined beverage. How marvelous to pare it with chocolate and cream!
Bake Like Martha says
Hahahah. I think that tarts are an acceptable substitution for tennis skills! Although if you want to impress him with both, just sneak some steroids into your piece and you'll be just fine :p
Earl grey...can't say that I've seen too many people using that when they bake! Awesome idea though. I've been seeing a lot of people lately using matcha or other green tea variants in their recipes, it's tempting to hop on the bandwagon and make some tea-infused dessert.
A SPICY PERSPECTIVE says
That. Looks. Awesome. 🙂
Jamie says
Love the story and I can so relate. And wooing with chocolate ganache tarts is my way, too. Or sitting at home and eating a slice of this luscious tart while dreaming of many men. Love your version and love the square shape and the elegant swooshes of mascarpone cream flecked with tea. Just lovely! Each version of this I see I want to make it again and try a new flavor twist. Just perfect. Oh and I'll be checking out your graham cracker recipe!
Dustin says
Got any leftovers? Looks great!
Jan says
@Dustin Thanks, Dustin! Sadly, no leftovers. It's all gone 🙁
Letizia Golosa says
WOW!!!! This looks amazing!!!!!!!!
Beta says
My friend sent me this recipe and I made it twice: once for Thanksgiving and once for Christmas. It's amazingly delicious and was a big hit among my family! Everything about it is good: the crust ends up tasting a little caramelized, the chocolate ganache is wonderfully smooth and dark, and the topping is very delicious!
I found actually that it tastes better if you make the whipped topping the day before you're going to eat it, because this gives the tea leaves time to "steep" into the creme and release more flavor. Also, I used 2 bags of tea leaves in the creme the first time I made it and reduced it to only 1 bag of tea leaves the second time, and it was still flavorful enough.
One funny thing about eating the creme with the tea leaves I've found is that it makes my tongue feel dry, as if the tea leaves are sucking moisture from it.
ScoutCat says
Can you make this in a pie tin instead of a tart pan?
Shannon says
Could you make this in a pie tin? I don't have a tart pan. Thank you.
Brooke says
This was a great recipe! Very easy to follow and very tasty. I will be making this again soon!
Janice says
I'm so glad you liked it! This reminds me that I should make it again too 😉